Festive Favourites for vegetarians, Wegetarianizm

Festive Favourites for ...

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Festive Favourites for vegetarians, Wegetarianizm

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Christmas wouldn’t be Christmas without ...
Festive Favourites
for Vegetarians
The great thing about being veggie at Christmas
is that you can start your own traditions
Having spoken to quite a few veggies it seems that our own festive plans are not so
dissimilar to the average meat eater’s. Perhaps it’s because adapting a Xmas meal to be
meat free is an easy thing to do once you know all the ins and outs.
This year’s recipes are ideal to share with family and friends – they’re traditional, tasty
and turkey free. From a festive drink to get proceedings going through to puddings and
homemade sweets, you can mix and match or enjoy them as one fabulous feast. The
dishes, created by The Vegetarian Society’s Cordon Vert cookery school, give a nod to
seventies cuisine but bring the classic nut roast and all the trimmings right up to date.
The following pages offer suggestions for Christmas Eve and the big Xmas Day (starter,
main and pudding), followed by a Boxing Day buffet. Sprinkled throughout the recipes
are tips and hints to help with a compassionate Xmas.
And to make sure any snowballing ights remain friendly, take a look at our guide for
guests and hosts and have a sensational seasonal shindig!
It’s all in the planning after all.
Menu
Need Vegan
Goodies?
Christmas Eve
Spanish Turron (homemade sweet)
Chocolate Trufle Snowballs (homemade sweet)
Frosted Fizz (cocktail)
There’s also a Christmas
stocking full of recipes
online – visit our vast
collection of scrumptious
seasonal dishes at
www.vegsoc.org/christmas
Christmas Day
There are Christmas starters,
mains and desserts with
traditional themes or
international lavours, low
calorie meals and vegan
goodies to try out.
Starter
Passionate Citrus Cup
Mains
Not Just A Nut Roast
Sweet Rosemary Roasties
Speedy Sprouts with Wild Mushrooms
Herby Creamed Carrots
Fiery Red Wine Gravy
Quick Apple and Cranberry Sauce with a Bite
Cordon Vert,
the
Vegetarian Society’s cookery
school, celebrates its twenty-
ifth anniversary this year. The
recipes within this booklet
have been developed by
Cordon Vert tutors – keep up
to date with the Cordon Vert
Cookery School’s activities
online at
www.vegsoc.org/
cordonvert.
Courses run
throughout the year.
Pudding
Exotic Fruit Pudding
Boozy White Sauce
Spicy Rum Custard
All recipes © The Vegetarian Society –
(created by the Cordon Vert cookery school)
2
Have a Sensational Seasonal Shindig
Tips and hints for hosts and guests
First of all it’s a good idea to iron out any misconceptions well in advance.
Hosts
Chat to each other
– Find out if your guest is vegetarian or vegan. Veggies don’t eat meat,
poultry, game, ish, shellish, crustacea or any other product which has been made from
slaughtering an animal. They also prefer free-range eggs. Vegans go a bit further by cutting out
milk, dairy products, eggs and honey.
Unfamiliar ingredients
– Find the ingredients for our recipes in any
big supermarket, or try your local wholefood shop or deli.
Read the labels
– Not used to shopping for vegetarians? The main
things to watch out for are animal fat, gelatine (which turns up in lots
of desserts) and animal rennet (which can be in cheese). Read through
the tips and hints scattered through this booklet.
Look for the Vegetarian Society’s seedling symbol on
products, guaranteeing a product is 100% vegetarian.
Visit
www.seedlingshowcase.com
for more info.
Make plenty
– Whatever you decide to prepare,
allow for a couple of extra portions because usually any meat-eaters
will want to try ‘just a little’…
Keep it separate
– Your veggie guests will probably enjoy sharing the
roast potatoes, so cook them in vegetable oil, separately from the meat.
Ready-made options
– You shouldn’t have any trouble picking up a
nut roast or other ready-made festive option from the supermarket or
wholefood store.
Guests
Offer to help
– Christmas is shared with family and friends but this can present problems
for vegetarians and vegans too. Why not offer to cook a meal?
Reduce host hassle
– Take some food with you. Sometimes it can be dificult shopping
for items which you aren’t used to buying. So, why not offer to do some of the shopping
and take extra items along with you to share?
Keep smiling
– As a veggie you may come across people who will think you are mad, or
from another planet, for simply contemplating not eating turkey! Be prepared, smile and
remember you’re making a positive choice. Most of all, enjoy the festive season. Be clear
about your choices and enjoy trying new things.
3
Christmas Eve Treats
Our Frosted Fizz drink would be a fab welcome to
any get together, served with homemade sweets and
a few party nibbles.
Tips and hints
Plonk!
– All that socializing is the perfect excuse to
stock your cupboards full of the juices of the vine -
whatever your poison, red, white, or a drop of bubbly.
Vegetarian wine is free from animal inings such as
gelatine and isinglass (the swim bladder of tropical
ish) frequently used to clarify wine. Look out for
the Vegetarian Society’s seedling symbol or ask in
your supermarket or off-licence if they have a list of
vegetarian wines, beers and spirits.
Olives
– An acquired taste, granted, but the stuffed
varieties illed with garlic or sun dried tomatoes can be
favourites. Check you haven’t got anchovies in them
though, veggies don’t eat ish.
*
Soft Drinks
– Some canned orange drinks use
gelatine as a carrier for added Beta Carotene. (This
would not appear on the ingredients panel).
*
Crunchtastic
– Crisps often use whey as a lavour
carrier so ready salted are the only lavour that is always
vegetarian. Check the ingredients.
*
Chocolate
– Watch out for whey and emulsiiers.
*
Look out for vegetarian labels or contact
manufacturers consumer helpline.
Frosted Fizz
Vegan
/
Serves 6
Ingredients:
1tbsp caster sugar
750ml bottle vegetarian Prosecco or Champagne
7 clementines
30ml orange liqueur (e.g. Grande Marnier)
240ml pomegranate juice
Method:
1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses.
Then “frost” by dipping glasses in the sugar.
2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug
and divide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.
4
Chocolate Trufle Snowballs
Makes 16 – 18
Ingredients:
For the illing:
85g dark chocolate (around 70% cocoa solids)
35ml double cream
2tbsp rum
For the ice cream:
75ml double cream
25g desiccated coconut, ground
40ml coconut cream
25g caster sugar
To coat (optional):
100g white chocolate
Method:
1. For the illing (chocolate balls): melt the chocolate in a small
dish sitting over a pan of simmering water, making sure the
bowl doesn’t come into contact with the water. Warm the cream
in another small saucepan until just tepid then stir in the melted
chocolate. Allow to cool a little.
2. Stir in the rum and whisk until the mixture is light and shiny.
Put balled teaspoonfuls of the mixture on a lined baking sheet.
Freeze until irm – about 1 hour.
3. For the ice cream: Shake the coconut cream in its tin or carton
so that it is well mixed. Whisk the cream until it forms soft
peaks, add the ground coconut, coconut cream and sugar, and
stir gently. The mixture should be quite thick.
4. Take the chocolate balls out of the freezer and stick each with
a cocktail stick. Holding the chocolate balls with cocktail sticks,
dip each one into the ice-cream mixture and coat them using a
spoon to help, then replace onto the lined baking sheet. Leave
the cocktail sticks in for people to pick them up with.
5. Return to the freezer and freeze for an hour or until irm. The
snowballs can be then served in petit four cases, or dipped in
melted white chocolate and returned to the freezer for another
hour irst. Serve straight from the freezer.
5
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